Roasted Butternut Squash Soup With Sourdough Sage & Parmesan Croutons | Foodtalk

Ingredients

• 1 large butternut squash
• ~ 5 C water to steam squash in baking dish
• 2 Tbsp EVOO
• Fresh sage leaves (15-20 leaves)
• salt/pepper
• 8-10 oz Sourdough bread, torn into chunks
• 1 bunch fresh sage leaves, torn (15-25 leaves)
• 1/4 C shredded parmesan or asiago cheese
• All of the previous roasted butternut squash
• 4 stalks celery with leaves
• 1 large yellow onion
• 2 cloves garlic
• 1 Tbsp EVOO
• 1.5 heaping Tbsp Better Than Bouillon Roasted Chicken Flavor
• 4 C water